Scoop gluten free flours with a spoon into a measuring cup not to pack the flour. Combine all dry ingredients including chia seeds and mix well.
Add dairy free milk, oil, lemon juice and stir mixed well to eliminating lumps.
Pour ¼ cup batter onto a hot skillet with oil. Cook for 2 minutes until bubbles start to form in the batter. Gently flip and cook an additional 1-2 minutes.
Repeat with remaining batter.
For Lemon Glaze
Mix powdered sugar with lemon juice and water until dissolved.
Add chia seeds last and drizzle over hot pancakes.
Enjoy!
Notes
I tried using buckwheat flour and it turned out great, just not white in color.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/gluten-free-lemon-chia-seed-pancakes-vegan-dairy-free/